Naturally Sweetened Banana Bread
Indulge in the wholesome comfort of Naturally Sweetened Banana Bread, a perfect balance of flavor and nourishment. This guilt-free treat relies on the natural sweetness of ripe bananas, unsweetened applesauce, and pure maple syrup to create a moist, tender loaf that’s both delicious and refined-sugar-free. Made with nutrient-rich whole wheat flour, creamy Greek yogurt, and a hint of warm cinnamon, this banana bread is packed with wholesome goodness in every bite. Customize it with optional add-ins like crunchy chopped walnuts or decadent dark chocolate chips for an extra layer of texture and flavor. Perfect for breakfast, a mid-day snack, or a light dessert, this banana bread is easy to prepare and ready to charm with its rich, naturally sweet taste. With just 15 minutes of prep time and simple pantry staples, it's a must-have recipe for health-conscious bakers and banana bread lovers alike.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 large eggs
- 0.25 cups unsweetened applesauce
- 0.25 cups pure maple syrup
- 0.5 cups plain Greek yogurt
- 1 teaspoons vanilla extract
- 1.75 cups whole wheat flour
- 1 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups chopped walnuts (optional)
- 0.5 cups dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the bananas until smooth and creamy.
Add the eggs, unsweetened applesauce, pure maple syrup, Greek yogurt, and vanilla extract to the bowl. Whisk until well combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
If using chopped walnuts or dark chocolate chips, fold them into the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 14.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
